1 - 5 toradh á dtaispeáint as 5 toradh san iomlán ar an gcuardach '', am iarratais: 0.01s Beachtaigh na torthaí
  1. 1

    Isolation, identification, growth and thermal death characterization of Bacillus cereus in patis fish sauce de réir Bernisca, Gerly Anne G.

    Foilsithe / Cruthaithe 2007
    Tráchtas

    Isolation, identification, growth and thermal death characterization of Bacillus cereus in patis fish sauce
  2. 2

    Enhanced patis production

    Foilsithe / Cruthaithe 1996
    Tráchtas

    Enhanced patis production
  3. 3

    Post-harvest technology, preservation and quality of fish in Southeast Asia

    Foilsithe / Cruthaithe 1990
    LEABHAR

    Post-harvest technology, preservation and quality of fish in Southeast Asia
  4. 4

    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stelephorus spp. de réir Espejo-Hermes, Jasmin M.

    Foilsithe / Cruthaithe 1984
    Tráchtas

    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stelephorus spp.
  5. 5

    The relationship of antioxidant activity and browning, as index of mallard reaction products (MRPs), in Philippine fish sauce. de réir Peralta, Ernestina M.

    Alt

    The relationship of antioxidant activity and browning, as index of mallard reaction products (MRPs), in Philippine fish sauce.

Uirlisí cuardaigh: